Oat Crust and Blueberry Cheesecake
This creamy cheesecake features a nutty, toasted oat crust and a vibrant fresh blueberry swirl, offering a wholesome twist on a classic dessert. It is perfectly balanced with a hint of lemon and a velvety cream cheese filling.
Ingredients
Ingredients
- 1.5 cups rolled oats pulsed briefly in a blender
- 0.5 cup walnuts finely chopped
- 4 tbsp unsalted butter melted
- 16 oz cream cheese softened at room temperature
- 0.5 cup Greek yogurt plain, full fat
- 0.75 cup granulated sugar divided into 1/2 cup and 1/4 cup
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 1 cup fresh blueberries rinsed
- 1 tbsp lemon juice freshly squeezed
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, ensure all dairy ingredients are at room temperature before mixing. To make it gluten-free, ensure your rolled oats are certified gluten-free.